Oven including smoking assembly in combination with one or more additional food preparation assemblies

ABSTRACT

An oven is disclosed having a first food preparation apparatus in the form of a convection heat source and/or a steam production assembly and/or a radiating heat source, and a second food preparation apparatus in the form of a smoking assembly. The oven can operate at least one of the food preparation apparatus simultaneously with the smoking assembly or separately from the smoking assembly.

CROSS-REFERENCE TO RELATED APPLICATIONS

This claims the benefit of U.S. Provisional Patent Application No.60/493,697, filed Aug. 8, 2003, the disclosure of which is herebyincorporated by reference as if set forth in its entirety herein.

BACKGROUND OF THE INVENTION

The present invention relates generally to a cooking apparatus, and inparticular to a commercial oven capable of performing multiple foodpreparation processes.

Conventional steamers are suitable for preparing various food types byintroducing steam into a cooking chamber to cook the food viaconvection. In particular, a water supply is typically introduced in thecooking chamber and delivered to one or more heating elements thatevaporate the water into steam. A fan in the heating cavity circulatesthe steam throughout the cooking cavity. Alternatively, if a watersupply is not used, the heating elements can be used to cook the foodproduct via forced air convection. Foods suitable to be prepared bysteam and convection include vegetables as well as meat, poultry, andfish products. It should be appreciated that the term “meat” is usedherein to refer generally to meat, poultry, fish, and the like for thepurposes of clarity and convenience.

Conventional smokers are typically used to introduce flavored smoke intoa cooking chamber, which will permeate the meat with a distinctivetaste. Smokers can be used to either fully cook raw meat product,complete cooking a meat product that has been partially cookedpreviously in, for example a steamer or convection oven, or merely addadditional flavor to a meat product that has already been fully cooked.Conventional smokers are currently available as regular smokers andpressure smokers.

A regular smoker provides a smoke generator in the cooking chamber. Thesmoke generator includes wood chips or other flavor producingingredients that may be charred upon activation of an igniter. Regularsmokers operate generally at or slightly above atmospheric pressure.

A pressure smoker is one whose cooking chamber is connected to a smokeproducing unit via a supply tube. The smoker unit thus produces smoke inlarge quantities, and introduces the smoke into the cooking chamber viathe supply tube at a rate sufficient to maintain the pressure inside thecooking chamber at a predetermined level, for example 3 PSI. It shouldthus be appreciated that the elevated internal pressure of a pressuresmoker can cook raw meat product significantly faster than a regularsmoker.

However, regardless of the type of smoker used to prepare a raw meatproduct, the food preparation can consume a significant length of timethat is impractical in some circumstances. If one wishes to reduce thecooking time, while producing a prepared meat product having smokedflavor, the raw meat product would first be prepared or partiallyprepared in a steamer or convection oven. The meat product would then betransferred into a conventional smoker to complete the food preparationsequence. This, however, is a tedious and cumbersome process.Furthermore, conventional smokers do not provide a mechanism forpreparing food products that are not desired to be smoke-flavored, suchas vegetables.

It is thus desirable to provide an oven that is suitable for cooking rawfood products using a heat source capable of preparing raw meat productfaster than smoking alone (e.g., convection, steam, or radiation) whilesimultaneously being capable of introducing flavored smoke to the foodproduct being cooked.

BRIEF SUMMARY OF THE INVENTION

In one aspect, the present invention provides an oven capable ofpreparing food product utilizing a first and second food preparationprocess. The oven includes a heating cavity defining an interiorincluding an apparatus for supporting food product disposed therein. Adoor provides selective access to the interior. A first food preparationassembly is operable to prepare raw food product using at least oneof 1) radiating heat in combination with a rotisserie assembly, 2)steam, and 3) forced air convection. A smoking assembly is also providedand configured to deliver heat to an aromatic smoke producing media thatemits smoke into the heating cavity in response to the delivered heat.The oven is capable of operating the first food preparation assemblysimultaneously with the smoking assembly or separately from the smokingassembly.

The foregoing and other aspects of the invention will appear from thefollowing description. In the description, reference is made to theaccompanying drawings which form a part hereof, and in which there isshown by way of illustration, and not limitation, a preferred embodimentof the invention. Such embodiment does not necessarily represent thefull scope of the invention, however, and reference must therefore bemade to the claims herein for interpreting the scope of the invention.

BRIEF DESCRIPTION OF THE DRAWINGS

FIG. 1 is a schematic side elevation view of a commercial ovenconstructed in accordance with the preferred embodiment;

FIG. 2 is a perspective view of the interior of the oven schematicallyillustrated in FIG. 1;

FIG. 3 is a simplified schematic illustration of various components ofthe oven illustrated in FIG. 2 illustrating a smoker assembly and aforced air convection assembly constructed in accordance with thepreferred embodiment;

FIG. 4 is a more detailed illustration of the components of the ovenillustrated in FIG. 3 further including a steam producing assembly;

FIG. 5 is a perspective view of a smoker tray constructed in accordancewith the preferred embodiment, configured in an open position;

FIG. 6 is a perspective view of the smoker tray illustrated in FIG. 5containing smoke-producing aromatic media;

FIG. 7 is a perspective view of a smoker tray illustrated in FIG. 6 in aclosed position and mounted onto a tray support and igniter apparatusconstructed in accordance with the preferred embodiment;

FIG. 8 is a perspective view of a boilerless convection heating assemblyusing resistive coil heating elements in combination with a steamproducing assembly constructed in accordance with the preferredembodiment;

FIG. 9 is a perspective view of the heating assembly illustrated in FIG.8 including a plate disposed in a closed position;

FIG. 11 is a perspective view of a convection heating assembly similarto the assembly of FIG. 8 but using heat exchangers receiving heated airfrom gas burners in accordance with an alternate embodiment;

FIG. 11 is a perspective view of the oven illustrated in FIG. 1 having arotisserie assembly installed in accordance with an alternate embodimentof the invention;

FIG. 12 is a perspective view of a motor that drives the spit assemblyillustrated in FIG. 11;

FIG. 13 is a perspective view of a coupling that engages the motorillustrated in FIG. 12;

FIG. 14A is a perspective view of a disc that is connected to thecoupling illustrated in FIG. 13;

FIG. 14B is another perspective view of the disc illustrated in FIG.14A;

FIG. 15 is a side elevation view of the disc illustrated in FIGS. 14A-B;

FIG. 16 is a perspective view of a power transfer shaft that transferspower between a drive disc and a driven disc of the spit assembly;

FIG. 17 is a sectional side elevation view of the shaft illustrated inFIG. 16;

FIG. 18 is a perspective view of a portion of the cooking chamberillustrating a bearing that engages the driven end of the power transfershaft illustrated in FIGS. 16 and 17;

FIG. 19 presents various views of an angled spit that form a part of thepreferred embodiment of the invention;

FIG. 20 is a perspective view of a spit assembly having a plurality ofangled spits and dual pronged spits mounted in accordance with apreferred embodiment of the invention;

FIG. 21 is a perspective view of the assembled spit assembly illustratedin FIG. 20 having a plurality of baskets mounted in accordance with apreferred embodiment of the invention;

FIG. 22 is a perspective view of the upper wall of the cooking chamberillustrating the radiation heating elements of the rotisserie assembly;

FIG. 23A is a perspective view of an oven including a steam-producingwater tank constructed in accordance with an alternate embodiment of theinvention; and

FIG. 23B is a schematic side elevation view of the water tankillustrated in FIG. 23A.

DETAILED DESCRIPTION OF THE PREFERRED EMBODIMENT

Referring initially to FIGS. 1-4, a commercial oven 20 includes a leftside wall 22 and opposing right side wall 24 that are connected to theirupper and lower ends by an upper wall 26 and a base 28. Side walls 22and 24 and upper and lower walls 26 and 28 are connected at their frontand rear ends to a front end wall 30 (including a door 39) and rear endwall 32, respectively. Oven 20 encases a generally rectangular cookingchamber 34 whose interior 36 defines a heating cavity.

Heating cavity 36 is generally defined by front and rear oven walls 30and 32, respectively, and right side wall 24. The left end of heatingcavity 36 is bound by an internal left side wall 38 that extendsparallel to outer left side wall 22. Left cavity side wall 38 is offsetfrom left oven side wall 22 by a sufficient distance in order to providea housing 41 for various oven controls and electronics 45, includingamong other things timer and temperature controls to operate a cookingsequence in accordance with the present invention. The front end ofheating cavity 36 is defined by door 39 which is hingedly connected toright side wall 24, that and can be opened and closed via a traditionalhandle 40 to provide access to the heating cavity 36. A transparentpanel 42 is embedded within door 39 to enable visible access to theheating cavity 36 when the door is closed.

A plurality of racks 44 is supported by a corresponding plurality ofrack supports 47 extending inwardly from left and right side walls 24and 38. Racks extend horizontally between side walls 24 and 38, andsupport food product 46 to be prepared that is delivered into cavity 36,and facilitate removal of the food product from cavity 36 uponcompletion of the cooking sequence. A drain assembly 43 extendsdownwardly from base 28 and enables excess moisture and grease producedas food product 48 is cooked during operation to be expelled fromheating cavity 36.

Oven 20 can be supported by a support stand 50 including a plurality ofvertical legs 52 that extend downwardly from base 28 and terminate atfeet 54 that rest on a surface, such as a kitchen floor 56. Supportstand 50 further includes a plurality of upper rails 58 connecting theupper ends of legs 36 proximal base 28. A flat rectangular plate 60 canbe connected to the lower ends of legs 52 at a location slightlyupwardly of feet 54. Plate 60 and rails 58 enhance the stability ofsupport stand 50.

In accordance with the preferred embodiment, oven 20 includes a smokerassembly 62 operable to introduce flavored smoke into heating cavity 36to be absorbed by food product 46. Smoker assembly 62 can be used aloneto cook raw food product, or can be used with a convection heat source,including forced air and/or steam, and/or a radiation heat source aswill be described in more detail below.

Referring now also to FIGS. 3-7, smoker assembly 62 extends into heatingcavity 36 preferably from rear wall 32. Specifically, smoker assembly 62includes a pair generally cylindrical side-by-side heating elements 88extending outwardly from rear wall 32. Heating elements 88 can include aresistive coil that generates heat in response to the introduction of anelectric current, and delivers the heat to an aromatic smoke producingmedia. Alternatively, heating elements 88 can be capable of producing amomentary spark or flame sufficient to ignite a combustible aromaticmedia. Smoker assembly 62 further includes a horizontally disposedcradle 87 in the form of a U-shaped bar 86 extending outwardly from rearwall 32 and into heating cavity 36. Cradle 87 is mounted to wall 32 at aposition such that heating elements 88 is disposed slightly above cradle87, and laterally centered between the side members of bar 86.

Smoker assembly 62 includes a smoking media tray 64 having a base 66,upstanding side walls 68 and end walls 70 and 71 that collectivelydefine an internal cavity 72 having an open upper end. Side walls 68also extend slightly outwardly from base 66, and fit inside cradle attheir lower ends. A cover 74 is hingedly attached to the upper end ofone of the end walls 70 (or alternatively side walls 68) and is sized toselectively open and close the cavity 72. A handle 76 extends outwardlyfrom end wall 71 such that cover 74 swings away from handle 76 when thecavity 72 is opened. A plurality of smoke vents 78, in the form ofelongated apertures extending through side walls 68 and end wall 71,enable smoke to be released from tray 64 during operation. A pair ofround apertures 80 extends through end wall 70 and is sized to receiveheating elements 88.

Referring now also to FIG. 6, a aromatic smoke producing media, such aswood chips 84 (which can be flavored as desired), is disposed in tray64. Wood chips 84 are the type that char and emit flavored smoke whenexposed to fire or extreme beat. Chips 84 produce a higher volume ofsmoke when wet or damp, as known to one of ordinary skill in the art.

During operation, tray 64 is placed in cradle 87 such that heatingelements 88 extend through corresponding apertures 80. Wood chips areplaced in tray 64 and wetted with water, if desired, either before orafter tray is placed in cradle 87. Cradle cover 74 is then closed.Accordingly, when power is supplied to heating elements 88 (e.g., viacontrols 45), the temperature of the heating elements increases, therebyimparting heat to the wood chips 74 which, in turn, char and produceflavored smoke that is expelled via smoke vents 78 into cavity 36. Thesmoke can be produced for as long as desired until the food product hasbeen prepared as desired.

Advantageously, tray 64 can be easily removed from cavity 36 once thesmoking process has been completed or if, for instance, one desires toprepare a food product, such as vegetables, via a non-smoking foodpreparation method enabled by oven 20, such as convection and/orradiation.

Referring now to FIGS. 3, 4, and 8, the present invention recognizesthat oven 20 can include, along with smoker assembly 62, a convectionheating assembly 90 that is configured to rapidly cook food product 46concurrently with, or separately from, activation of smoker assembly 62.Heating assembly 90 is mounted onto left side wall 38, and specificallyin a rectangular recess formed in wall 38, and includes a radial fan 98having blades 100 that rotate about a hub 102 under power supplied to afan motor 103 disposed in housing 41. A heating element in the form ofan electric resistive coil 96 defines a loop that surrounds fan blades100. Accordingly, during operation, heating assembly 90 can be used tocook a food product via convection by supplying a current to resistivecoil 96 while rotating fan blades 100 to disperse the heated airthroughout heating cavity 36. A temperature sensor 97 is mounted to wall38 at a location proximal coils 96 and is sensed by controls 45 toadjust the power supply to coils 96 and regulate the temperature inheating cavity 36.

The present invention further recognizes that heating assembly 90, inaddition to preparing food via forced air convection, can cook foodproduct 46 by circulating steam inside cavity 36. Accordingly, a steamproducing assembly 92 is provided for introducing a fluid such as waterto the heating elements 46 during operation of heating assembly 90.Coils 96 vaporize the water into steam, which is circulated throughoutthe heating cavity 36 by rotating fan 98.

Referring now to FIGS. 4 and 8 in particular, steam producing assembly92 operates in combination with a pressure compensation tank 124disposed proximal the intersection between left side wall 22 and upperwall 26. Tank 124 serves multiple purposes, including venting excesspressure that accumulates in cavity 36 during food preparation, as isdescribed in more detail below. Assembly 92 includes a fluid intake line122 having a first end connected to a fluid source, such as aconventional faucet or the like, a main body portion extending throughleft side wall 22, and a second end connected to an inlet 125 formed ina side wall of pressure compensation tank 124.

Fluid flow through intake line 122 is controlled by a solenoid valve 126that is activated by controls 45 to inject water into pressurecompensation tank 124 as needed. A water flow regulator 128 is coupledto intake line 122 at a location downstream of valve 126, and defines aninternal throughway having a diameter sized less than that of line 122to meter the water flow rate when valve 126 is open. Water thus flows ata predetermined flow rate into inlet 125 of pressure compensation tank124.

A pressure compensation tank inlet 127 is formed in the base of thepressure compensation tank 124, and accommodates the inlet end of afluid delivery line 112. Delivery line 112 further includes a main bodyportion extending through any suitable wall, such as side wall 38, rearwall 32, or front wall 30, and into heating cavity 36, and defines anoutlet end disposed proximal fan hub 102. Conduit 112 thus enables waterto travel from tank 124 to fan 98, where it is forced across heatingelements 96 and vaporized into steam as will now be described.

In particular, a water atomizer 116 of the type described in U.S. Pat.No. 6,188,045, the disclosure of which is hereby incorporated byreference as if set forth in its entirety herein, is disposed at the hub102 of fan 98 and therefore rotates during fan operation. Atomizer 116includes four adjoined rectangular side walls 114 that define an openouter end 117 receiving the outlet end of fluid delivery line 112. Anelongated slot 118 extends through atomizer 116 at each interfacebetween adjacent side walls 114 such that water entering the atomizer116 via line 112 is slung through slots 118 under centrifugal forcesgenerated during fan rotation. The water exiting atomizer 116 isdirected over heating elements 96 that vaporize the water into steamthat is circulated through cavity 36.

Referring also to FIG. 9, heating assembly 90 further includes a cover104 that is hingedly attached to side wall 38, and that can be openedand closed to provide access to the components of heating assembly 90. Aplurality of apertures 108 extends through cover 104 that provideavenues for steam and heated air to flow into cavity 36 for the purposesof heating food product 46. Furthermore, because cover 104 does not spanlaterally the entire distance of recess 94, a pair of verticallyextending gaps 106 are disposed between the cover 104 and left side wall38 on both lateral sides of fan 98 to provide additional airflowoutlets. A grill 105 is axially aligned with fan hub 102 that presentsopenings extending through cover to provide an air intake for fan 98.Cover 104 further includes a horizontal slot that accommodates fluiddelivery line 112.

Referring now to FIG. 10, the present invention anticipates that heatingassembly 90 can use resistive coils 96 in the manner described above toheat food product 46, or alternatively can rely on a gas burner tosupply the necessary heat for convection or steam cooking. A gas burner(not shown) can thus be provided at any desirable local ion having anoutlet conduit in fluid communication with a plurality of heatingelements 96 in the form of vertical heat exchanging tubes that largelysurround fan 98 and receive hot combustion gasses from the gas burner.As fan 98 rotates, air from cavity 36 enters assembly 90 through grill105 and is forced across heating elements 96, becomes heated, and isdirected towards food product 46.

Heating assembly 90 illustrated in FIG. 10 can also provide a steamer asdescribed above. Specifically, fluid delivery line 112 includes anintake section (not shown in FIG. 10) connected to an outlet section112B that extends through cover 104. Outlet section 112B extends throughgrill 105 to deliver water to hub 102. A water dispersion apparatus 116′receives the water from outlet section 112B and flings the receivedwater towards fan blades 100, which forces the water over heatingelements 96 to produce steam as described above.

Accordingly, during operation, fan blades 100 rotate to draw air intothe fan 98 via intake grill 105. Water is additionally supplied toatomizer 116 via fluid delivery line 112. The delivered water isexpelled radially outwardly from atomizer 116 or via slots 118 (oralternative suitable apparatus) as the fan 98 rotates, and directed viafan blades 100 towards heating elements 96 before being expelled intothe heating cavity 36 via air outlets 108 as steam that heats the foodproduct 46. The heating elements 96 may be resistive elements or heatexchangers receiving the output of gas burners. It should be appreciatedthat convection heating assembly 90 is capable of cooking food product46 via convection both alone and in combination with smoker assembly 62.

It should be appreciated that either of the steam producing apparatusdescribed above can be used with either heating assembly 90 illustratedand described with reference to FIGS. 8-10. It should be furtherappreciated that convection assembly 90 can exist without steamproducing assembly 92 and heat food product 46 using hot air rather thansteam.

Referring again to FIG. 4, the components and operation of pressurecompensation tank 124 will be described in more detail. Specifically,tank 124 includes a tank overflow outlet 130 that extends through a tanksidewall at a location above tank inlet 125. Conduit inlet 127terminates inside tank 124 at a vertical location between overflowoutlet 130 and tank inlet 125. The water level 134 of pressurecompensation tank 124 is thus disposed between the inlet end of conduit112 and overflow outlet 130 during normal operation. Accordingly,additional water added to tank 124 flows into conduit 112 and travels tothe convection assembly 90 to be vaporized into steam and delivered tothe food product 46 as described above. If the flow rate of waterentering tank 124 exceeds the flow rate of water to convection assembly92, the water level will rise to a level above inlet to conduit 112 andeven with overflow outlet 130. The excess water will then drain intooverflow conduit 132 via overflow outlet 130, and flow into acondensation tank 138 located below heating cavity 36.

Condensation tank 138 defines a generally rectangular housing having anopen upper end that receives excess moisture, grease, and the like thatis produced when preparing food product 46, via a conduit 146 coupled todrain 43 and extending below oven base 28.

A fluid supply tube 149 is connected at one end to a cool water source,and connected at its opposite end to an inlet formed in the base of tank138 to supply cool water to the tank during operation. A drain assemblyoutlet 148 extends upwardly through the bottom of condensation tank 138a sufficient distance such that the terminal end of outlet 148 isdisposed slightly above the terminal end of conduit 146. A water level150 is thus produced in tank 138 that ensures that the outlet of conduit146 is submersed. Advantageously, a closed system is therefore providedthat prevents flavor-filled gasses and smoke produced during a foodpreparation sequence from flowing out of heating cavity 36 during normaloperation. It should be appreciated, however, that drainage couldalternatively be achieved in accordance with conventional techniques andallow gasses to escape, thereby creating an open system.

Condensation tank 138 further includes a water temperature sensor 152and a steam temperature sensor 154. Water temperature sensor 152includes a probe 156 extending into tank 138 at a level below the inletto conduit 148 such that it is submersed in water. Steam temperaturesensor 154 includes a probe 158 extending into tank 138 at a level abovethe inlet to conduit 148 and a gas bypass tube 160 extending from alocation inside cavity 36 that terminates at a location proximal probe158. Steam in cavity therefore flows along bypass tube 160 and isbrought into contact with probe 158 to enable a steam temperaturemeasurement for cavity 36.

When the water temperature sensor exceeds a predetermined threshold(between 70C and 80C, and more preferably 76 C in accordance with thepreferred embodiment), controls 45 inject additional cool water intotank 138 via a conventional valve (not shown) disposed in intake tube149. As a result, steam that is brought into proximity of the waterinside tank 138 will condense and drain through conduit 148 as a liquid.

If the steam temperature is greater than a predetermined threshold(between 80 C and 100 C, and more preferably 90C in accordance with thepreferred embodiment), controls 45 actuate valve 126 to discontinuewater supply to steam producing assembly 92 until the steam temperaturefalls below a predetermined threshold. Additionally, controls canautomatically decrease the power supplied to heating elements 96 untilthe steam temperature falls below the predetermined threshold.

Tank 138 further enables venting of excess pressure generated insidecavity 36 during operation. Specifically, as steam, smoke, and othergasses accumulate in heating cavity 36 during a food preparationsequence, the pressure of cavity 36 correspondingly accumulates. Oncethe cavity pressure reaches a predetermined threshold, the pressurizedsteam, smoke, and other gasses flow through conduit 146 and momentarilydisplace the water in tank 138. Some of the gasses (i.e., steam)condenses in the tank 138 and exits tanks 138 via conduit 148 as water,while the remaining gasses follow the path of least resistance ofconduit 132. The gasses then flow into pressure compensation tank 124,through an outlet channel 144, and exit the oven at a v ent 136 formedin the upper surface of tank 124. It should be appreciated that the tankpressure required to begin venting is primarily determined based on thedepth between the terminal ends of conduits 146 and 146, and hence thewater level in condensation tank 138.

Outlet channel 144 is defined by a pair of vertical baffles 140extending down from the upper surface of tank 124 to a distance belowwater level 134 to assist in pressure dissipation. Channel 144 isfurther defined by a horizontal baffle 142 disposed between outlet 130and vent 136. Horizontal baffle 142 extends from the right side wall oftank 124 to a location short of baffles 140. Accordingly, gas outletchannel 144 extends from overflow outlet 130, around horizontal baffle142, and towards vent 136.

Referring now to FIGS. 23A-B, the present invention recognizes that analternative to steam assembly 92 can be provided by including a steamgenerating water tank 135 that is either located external to the oven20, or mounted inside cabinet 41. In particular, water tank 135 isformed in left side wall 22 (or alternatively rear wall 32) and includesa door 147 that can be opened in the direction of Arrow A to provideaccess to the interior of tank 135. Water tank 135 includes a supplyinput 137 that receives water from an external faucet (not shown) and adrain 139 for expelling excess water as necessary. A heating element,such as resistive coil 141 extends into tank 135 proximal the base andis operable to heat the stored water to boiling temperature. A steamconduit 143 extends from the upper wall of tank 135 and directs thegenerated steam into cavity 36 and, optionally, towards fan 98 to assistin steam circulation. It should be understood that water tank 135 can beused to replace steam assembly 92 in accordance with any of theembodiments described herein.

It should be further appreciated that steam-producing water tank 135 canbe provided in oven 20 in combination with pressure compensation tank124 in the manner described above to maintain a closed food preparationsystem. It should also be appreciated that steam-producing water tank135 can be provided in combination with smoker assembly 62.

Oven 20 can thus include convection heating assembly 90, alone or incombination with steam producing assembly 92 and/or tank 135, and smokerassembly 62, any one of which being selectively operable to prepare foodproduct 46, both alone and in combination.

Referring now to FIG. 11, the present invention recognizes that oven 20can include a rotisserie assembly 160 capable of preparing food product46 using a radiation heat source in accordance with an alternateembodiment. While only the rotisserie assembly 160 is illustrated, thepresent invention anticipates that assembly 160 can be installed in oven20 along with either or all of convection heating assembly 90, steamproducing assembly 92 and/or tank 135, and smoker assembly 62.

Rotisserie assembly 160 includes a motor 162 (See FIG. 12) that drives aspit assembly 164. Referring also to FIG. 22, assembly 160 includes aradiating heat source 166 disposed directly above spit assembly 164 andsupported by upper wall 26 inside heating cavity 36. Heat source 166includes a plurality of rectangular ceramic disks that surroundstraditional resistive coils. The bottom of the coil (when positioned asinstalled in the heating cavity 36) is essentially coated with a ceramicmaterial which has been found to emit infrared heat that is lessscattered compared to coils that are not embedded in ceramic. The foodproduct is thus browned more uniformly than conventionally achieved. Thecoils are connected via electrical leads to control 45, and emit heat inresponse to an electrical current. The ceramic heaters are preferably ofthe type commercially available from OGDEN Corp, located in ArlingtonHeights, Ill. or Chromalox, Inc. located in Pittsburgh, Pa.

The motor 162 and heating source 166 are operated via controls 45. Atemperature sensor 168 (See FIG. 18) is mounted onto the right side wall24 for sensing the temperature in heating cavity 36. The temperature maybe displayed at the user controls 45, which includes a set of outputs asunderstood by a skilled artisan.

Referring also to FIGS. 20 and 21, rotisserie assembly 160 furtherincludes a spit assembly 164 having a plurality of spits (collectivelyidentified as 170) that can span between side walls 24 and 38 of thecavity 36. Specifically, spits 170 span between a pair of support discs172 and are suitable for supporting food product 46 such as chicken,turkey, duck, and the like. Discs 172 are rotated under power suppliedby motor 162.

The construction of spit assembly 164 will now be described.Specifically, as illustrated in FIG. 12, a rotating output shaft 174extends outwardly from motor 162 and through left side wall 38 of theheating cavity 36 when installed in the oven 20. The outer end of shaft174 includes an elongated groove 176 that bifurcates the shaft.

Referring to FIG. 13, a coupling 178 is provided that interfaces withoutput shaft 174. Coupling 178 includes a cylindrical mounting plate 180and a shaft portion 182 extending outwardly from the mounting plate toform a motor connector 181. A bore 184 is formed in the outer end 186 ofthe shaft portion 182. Opposing apertures 188 and 190, extend throughshaft portion 182 proximal the terminal end, either or both of which mayreceive a dowel 192. The inner diameter of outer end 186 is slightlygreater than the outer diameter of output shaft 174, such that theoutput shaft 174 is received by outer end 186. Specifically, dowel 192engages groove 176 to interlock the coupling 178 with the output shaft174, such that coupling 178 rotates along with output shaft 174 duringoperation. The mounting plate portion 180 of coupling 178 includes aplurality of apertures 194 extending axially therethrough.

Referring now to FIGS. 14A-B and 15, disc 172 includes an annular outerring portion 198 and a pair of intersecting perpendicular ribs 200 thatare connected at their outer ends to ring portion 198. Ribs 200intersect at a hub 202 which is centrally disposed on disc 172. A pairof discs 172 are provided in accordance with the preferred embodiment,one of which being disposed at the drive end of the spit assembly 164,the other of which being disposed at the driven end of the assembly.

Coupling 178 is mounted onto the outer surface of hub 202 via bolts (notshown) extending through apertures 194 such that dowel 192 facesoutwardly and engages the motor 162 as described above. A shaftconnector 204 extends from hub 202 in a direction opposite from thedirection of coupling 178 extension. Connector 204 is generallycylindrical, and defines an outer end that defines a flat axiallyextending engagement surface 206 as described above with reference tomotor shaft 174. Outer end of surface 206 is connected to a round member208 that is in the shape of a half-cylinder.

Referring now to FIGS. 16, 17, and 19, a power transfer shaft 210includes a first end 212 disposed proximal the motor, and a seconddistal end 214 opposite the first end 212 that is disposed remote fromthe motor and proximal the right side wall 24 of healing cavity 36. Theshaft 210 is symmetrical with respect to both ends 212 and 214, henceonly proximal end 212 is described herein. Specifically, a connector 216is disposed at the outer end that includes an axially extending flatsurface 218 formed in a half-cylindrical surface 220. The flat surface218 is configured to engage flat surface 206 of connector 204, such thatthe connector 204 and connector 216 rotate together when connected.

A collar 220 is disposed on shaft 210 having an internal bore shaped tomate with the outer surface of the cylindrical joint formed betweenconnectors 204 and 216. Collar 220 is thus slid over the joint to securethe connector 216 to the coupling 204. End 212 presents a radial groove222 that is disposed inwardly of the collar 220 (once placed inengagement with the joint) as illustrated in FIGS. 20 and 21. A lockingring 224 is slid into engagement with the groove 222 to prevent thecollar 220 from sliding out of engagement during operation. Distal end214 is also joined to connector 204 of a disc 172 in the mannerdescribed

Referring to FIG. 18, the coupling 178 that is connected to the drivenend of shaft 210 is further connected to a cylindrical bearing 226extending into the heating cavity 36 from right side wall 24. Bearing226 includes a rotating connector member defining a groove that receivesdowel 192 to lock the coupling 178 to the bearing 226 with respect torotational motion.

Referring to FIGS. 20-21 spit assembly can be conveniently assembled anddisassembled as desired. During assembly, the couplings 178 are firstmounted onto hubs 202 of discs 172 in the manner described above. Theshaft portions 182 of couplings 178 are then connected to motor 162 andbearing 226, respectively. The shaft 210 is then installed, such thatends 212 and 214 are connected to the shaft connectors 204 as describedabove. The spit assembly 164 may be disassembled by reversing theassembly process, for instance when it is desired to clean the heatingcavity 36.

Referring also to FIGS. 19-21, spit assembly 164 is illustrated havingvarious spits 170 extending between the discs 172 that are selectivelyusable depending on the food product to be prepared. In particular, afirst angled spit 228 (FIG. 19) includes a pair of elongated axiallyextending flat walls 230 that join at an axially extending apex 232 toassume the general shape of an elongated bracket. Walls 230 define apointed end 232 that is disposed at one end of spit 228. A mounting pin234 extends outwardly from the pointed end 232. The other end of thespit 228 includes a pair of mounting pins 234 extending outwardly (onefrom each wall 230).

A second dual-prong spit 236 (FIG. 20) includes a pair of cylindricalskewer rods 238 that are joined by a rib 240 at one end. A mounting pin234 extends outwardly from either end of each rod 238. The mounting pins234 are disposed remote from rib 240 may be pointed to assist inpiercing uncooked food product. Mounting pins, 234 of spit 236 arespaced apart the same distance as mounting pins 234 of spit 228.

A third spit is a basket 239 (FIG. 21) that includes an axiallyelongated base 240 integrally connected to opposing side walls 242 thatare angled outwardly with respect to the base. A pair of opposing endwalls 244 closes the basket 239. Food product sits in the basket 239during operation. A slot or plurality of slots (not shown) extendsaxially between the base 240 and side walls 242 to assist in thedrainage of grease that is produced during the preparation of the foodproduct. A mounting flange 246 extends upwardly from each end wall 244,and supports a mounting pin 234 that extends outwardly from the flange246. Mounting pins 234 enable rotation of the corresponding spit 170.

Discs 172 define a plurality of spit mounting locations 248 located atthe outer ring portion 198 and radially offset from each other (sevenillustrated). Each mounting location 248 includes two pairs of aperturesdesigned to receive mounting pins 234. In particular, a first pair ofapertures 250 includes first and second radially aligned apertures 252and 254, respectively. First aperture 252 is disposed radially inwardlywith respect to second aperture 254. A second pair of apertures 256includes tangentially aligned apertures 258 and 260.

Apertures 258 and 260 are designed to receive mounting pins 234 of thedual-pronged ends of spits 228 and 236. Apertures 252 and 254 aredesigned to receive mounting pins 234 of the single-pronged ends ofspits 228 and 239. Advantageously, for larger food product, spit 228 maybe orientated with the single mounting pin 234 of the pointed end 232 inthe radially outer aperture 254. In this first configuration, the apex234 points radially inwardly to position the food product away from theradiating heat elements, as will be described below. Alternatively, forsmaller food product, mounting pin 234 of the pointed end 232 may bepositioned in the radially inner aperture 252 such that apex 232 facesoutwardly, thereby positioning the food product closer to the radiatingheat elements. Sufficient clearance exists such that one end of thespits may be translated close to the corresponding disc 172 to free themounting pins 234 at the other end of the spit from the opposite disc172. Accordingly, spits may be easily attached to and removed fromassembly 164.

Oven 20 thus advantageously incorporates a convection heat source 90alone or in combination with a steam production assembly 92 (with orwithout tank 135) that can be used to cook raw food product along with,or separately from, a radiation heat source 176 that browns the foodbeing prepared. Any of heating assemblies 90, 92, or 176 can be used incombination with, or separately from, smoker assembly 62 to addadditional smoked flavor to food product 46.

Advantageously, food product 46 may be heated via convection, steam,and/or radiation while at the same time activating smoker assembly 62.Accordingly, the length of time necessary to prepare the food product 46is significantly less than conventional smoking assemblies, and is moreconvenient that cooking a raw food product in a first oven, thentransferring the food product to a smoker oven. Furthermore, the foodproduct 46 is not being handled twice, thereby reducing the likelihoodthat the food will become contaminated. Moreover, the food product 46will absorb a larger amount of flavorful smoke when it is raw (and beingcooked) as opposed to when it has been cooked before introducingflavored smoke. The food product 46 can also be prepared via onlyconvection, steam and/or radiation in situations where smoking is notdesired. All of these food preparation operations can be initiated usingcontrols 45 as appreciated by one having ordinary skill in the art.

It should further be appreciated that oven 20 is more versatile thanconventional ovens in that a meat product can be prepared using any ofthe heating methods described above in combination with smoker 62.However, once the meat is fully prepared and removed from cavity 36, thesmoke is also expelled and oven 20 can then be used to prepare foodproduct that does not require smoking, for example vegetables, withoutexposing the vegetables to the smoke that was produced during theprevious cooking cycle. Oven 20 can therefore prevent the transfer ofsmoke flavor between cooking cycles. It should furthermore beappreciated that steam assembly 92 can be activated to produce steamwhen it is desired to clean cavity 36.

It should be appreciated that controls 45 include timers and temperaturecontrols to automatically initiate various cooking sequences at varioustemperatures for predetermined lengths of time. The timer andtemperature controls can be applicable to any of the heating assembliesdescribed herein, and furthermore can operate different heatingassemblies either simultaneously or concurrently.

The above description has been that of the preferred embodiment of thepresent invention, and it will occur to those having ordinary skill inthe art that many modifications may be made without departing from thespirit and scope of the invention. In order to apprise the public of thevarious embodiments that may fall in the scope of the present invention,the following claims are made.

1-33. (canceled)
 34. A combination oven capable of preparing foodproduct, the combination oven comprising: a heating cavity defining aninterior including an apparatus for supporting food product disposedtherein; a door providing selective access to the interior; a first foodpreparation assembly comprising a steam assembly selectively providingsteam into the interior to prepare food and a heat assembly selectivelyheating the interior to prepare food using at least one of radiatingheat and forced air convection, the heat assembly including a heatingelement disposed in the heating cavity; a smoking assembly selectivelydelivering smoke into the interior independently of the first foodpreparation assembly.
 35. The combination oven as recited in claim 34,wherein the heating cavity is configured to be a closed system so thatair inside the heating cavity is not continuously in directcommunication with air outside the combination oven.
 36. The combinationoven as recited in claim 34, wherein the eating element is selected froma group consisting of a resistive member that produces heat uponreceiving an electric current to produce heated air and a heatexchanging tube delivering combustion gasses from a burner to produceheated air.
 37. The combination oven as recited in claim 34, wherein thefirst food preparation assembly comprises an air mover that forcesincoming air across the heating element to produce heated air that isdelivered to the interior of the heating cavity.
 38. The combinationoven as recited in claim 37, wherein the first food preparation assemblyfurther comprises a steam producing assembly capable of delivering aliquid across the heating element that transforms the liquid into steamthat is delivered to the interior of the heating cavity.
 39. Thecombination oven as recited in claim 38, wherein the steam producingassembly comprises a fluid supply source coupled to a conduit thatdelivers fluid from the source to the air mover.
 40. The combinationoven as recited in claim 39, wherein the steam producing assemblyfurther comprises an atomizer that receives the fluid from the conduitand directs the fluid of the heating element under centrifugal forcesprovided by rotation of the air mover.
 41. The combination oven asrecited in claim 34, wherein the smoking assembly comprises an ignitionmember extending into a container that houses an aromatic smokeproducing media and contains at least one vent for emitting smoke, theignition member extending into the aromatic smoke producing media andconfigured to deliver heat to the aromatic smoke producing media so thatthe aromatic smoke producing media emits smoke into the heating cavity.42. The combination oven as recited in claim 41, wherein the ignitionmember produces heat by one of an element that produces heat in responseto an electric current and a momentary spark or flame sufficient tocause the aromatic smoke producing media to produce smoke.
 43. A methodof preparing a food product in an combination oven having a heatingcavity defining an interior including an apparatus for supporting foodproduct disposed therein, a first food preparation assembly comprising asteam assembly operable to prepare raw food using steam and a heatingassembly operable to prepare raw food using at least one of radiatingheat and forced air convection, the heat assembly including a heatingelement disposed in the heating cavity, and a smoking assembly extendinginto the interior and configured to deliver smoke to the interior, thecombination oven configured to operate the smoking assembly independentof the first food preparation assembly, the steps comprising: enclosingthe food product in the interior of the heating cavity; heating the foodproduct using a food preparation process comprising by operating atleast one of the steam assembly and the heating assembly; andselectively operating the smoking assembly at one of at the same time asthe first food preparation process and at a different time than thefirst food preparation process.
 44. The method as recited in claim 43,further comprising draining liquids produced during food preparationfrom the interior while preventing gasses from escaping from theinterior when the interior is pressurized below a threshold pressure.45. The method as recited in claim 43, in which the heating cavity isconfigured to be a closed system so that air inside the heating cavityis not continuously in direct communication with air outside the oven,and the method further comprises venting gasses from the interior whenthe interior is pressurized to a level greater than the thresholdpressure.
 46. The method as recited in claim 43, further comprisingcooling and liquefying some of the gasses prior to removing liquefiedgas from the cavity.
 47. The method as recited in claim 43, whereinoperating the steam assembly further comprises delivering a fluid acrossthe heating element that transforms the fluid into steam that isdelivered to the interior.
 48. The method as recited in claim 47,wherein operating the steam assembly further comprises providing thefluid to an atomizer that directs the fluid over the heating elementunder centrifugal forces provided by rotation of the air move.
 49. Acombination oven capable of preparing food product, the combination ovencomprising: a plurality of walls defining a volume containing a heatingcavity defining an interior; a door providing selective access to theinterior; a first food preparation assembly disposed in the volume, thefirst food preparation assembly including a steam assembly selectivelyproviding steam into the interior to prepare food and a heat assemblyselectively heating the interior to prepare food using at least one ofradiating heat and forced air convection, the heat assembly including aheating element disposed in the heating cavity; and a smoking assemblydisposed in the volume selectively delivering smoke into the interiorindependently of the first food preparation assembly.
 50. Thecombination oven as recited in claim 49, wherein the heating cavity isconfigured to be a closed system so that air inside the heating cavityis not continuously in direct communication with air outside thecombination oven.
 51. The combination oven as recited in claim 50,wherein the eating element is selected from a group consisting of aresistive member that produces heat upon receiving an electric currentto produce heated air and a heat exchanging tube delivering combustiongasses from a burner to produce heated air.
 52. The combination oven asrecited in claim 50, wherein the smoking assembly comprises an ignitionmember extending into a container that houses an aromatic smokeproducing media and contains at least one vent for emitting smoke, theignition member extending into the aromatic smoke producing media andconfigured to deliver heat to the aromatic smoke producing media so thatthe aromatic smoke producing media emits smoke into the heating cavity.53. The combination oven as recited in claim 52, wherein the ignitionmember produces heat by one of an element that produces heat in responseto an electric current and a momentary spark or flame sufficient tocause the aromatic smoke producing media to produce smoke.